INGREDIENTS
3 medium sized potatoes
3-4 carrots
4-5 eggs
450 g canned green peas
5-6 pickles
350 g ham or doctor's sausage
5 green onion shoots
1 bunch dill
250 g mayonnaise (preferably homemade)
salt
ground black pepper
Recipe
Step 1
Wash the potatoes and carrots with a brush and boil in salted water until tender. Boil the eggs separately, avoiding the digestion of the yolk. Clean and cut into 5mm cubes. Cut the ham into the same cubes.
Step 2
Mix all the ingredients in a salad bowl, add finely chopped green onions and dill. Season with black pepper, season with mayonnaise and refrigerate.
Step 3
If pickles have large seeds, remove them. Then cut into cubes of the same size. Put in a separate container. Drain the liquid from the peas, transfer the peas to a separate container.
Step 4
Before serving, add pickled cucumbers and green peas to the salad. Toss the salad again, taste and add salt and black pepper if needed.
